Pour the milk and water into a medium-sized pot. Bring to a simmer and then slowly whisk in the polenta. Simmer over medium-low for 20 minutes until the mixture is thick – or follow the directions on polenta package.

Meanwhile, pour the oil into a large skillet over medium heat. Add the shallots and cook for about 3 minutes, stirring occasionally. Add the mushrooms and garlic. Cook until the mushrooms are tender, about 4 minutes. Dump in the tomatoes and red pepper flakes. Bring mixture to a boil, and then reduce to a simmer. Cook for 10 minutes. Season with salt and pepper.

Add the butter and Parmesan to the polenta, stir well, and turn off the heat.

Scoop some polenta into a bowl and then spoon over some of the mushroom ragu. - serves 2 – Adapted from Nick Kindelsperger---